Mimi's sourdough pizza dough blends active sourdough starter with a small amount of commercial yeast to create a tangy, chewy crust that bakes crispy at 450°F. The dough can be used fresh, proofed an hour, or refrigerated overnight for deeper flavor.
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Measure the flour and salt into a mixing bowl.
Combine the warm water, yeast and sugar to dissolve and activate the yeast.
Add the sourdough starter, yeast mixture and olive oil into the flour mixture and mix for ten minutes. If the mixture is too wet, add tablespoons of flour one at a time until it completely pulls away from the bowl. If it's too dry, at tablespoons of water until you get that same consistency. The dough should be slightly tacky to touch but pull completely away from the mixer bowl. I use a stand mixer for this part.
Remove the dough ball and spray with cooking spray. Put the dough ball back in and lightly spray the top with cooking spray. Cover with plastic wrap and let's sit for about an hour to rest. You can use the dough at this point if you like, but I prefer to let it proof a little. You can also just place the dough ball into a ziplock bag in the refrigerator and use it the next day.
Remove the dough and roll it out to fit your preferred pan and thickness. Depending on how you like your pizza, sometimes I will partially pre-bake my pizza for about 7-10 minutes if I know I'm going to put a lot of toppings on it. (This helps it retain its crispy nature.) Fill with your favorite toppings and bake 20 to 30 minutes at 450 degrees F, or until brown and toppings are bubbly. Enjoy!
Store shaped or unshaped dough in a ziplock bag in the refrigerator for up to one day. Reheat baked pizza in a 350°F oven for 5–10 minutes or on a preheated skillet over medium heat until crust crisps.
stand mixer
Yes. Mix by hand for 10 minutes until the dough pulls away from the bowl, slightly tacky to touch. A stand mixer just makes the process easier.
The recipe suggests storing it in a ziplock bag in the refrigerator and using it the next day. Longer storage is possible but not specified in the recipe.
Add flour one tablespoon at a time if too wet, or add water one tablespoon at a time if too dry, until the dough is slightly tacky but pulls cleanly from the bowl.
Pre-baking for 7–10 minutes at 450°F is optional but recommended if you're using heavy toppings to keep the crust crispy. Skip it for a softer crust.
The sourdough starter adds tangy flavor and fermentation; the small amount of commercial yeast (½ teaspoon) boosts rise and ensures reliable leavening.
